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Roger F McFeeters

Showing results (1-10 of 17) with videos related to

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Journal of Agricultural and Food Chemistry|April 28, 2006
Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill picklesKatherine Cleary, Roger F McFeeters
Journal of Food Science|May 25, 2010
Fermentation of cucumbers brined with calcium chloride instead of sodium chlorideRoger F McFeeters, Ilenys Pérez-Díaz
International Journal of Food Microbiology|September 2, 2015
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbersSuzanne D Johanningsmeier, Roger F McFeeters
Journal of Food Science|May 4, 2011
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)Suzanne D Johanningsmeier, Roger F McFeeters
Food Microbiology|May 14, 2013
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentationsSuzanne D Johanningsmeier, Roger F McFeeters
Journal of Food Protection|November 30, 2007
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees CFred Breidt, Janet Hayes, Roger F McFeeters
Journal of Agricultural and Food Chemistry|August 9, 2002
Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysisCheryl Palma-Harris, Roger F McFeeters, Henry P Fleming
Journal of Agricultural and Food Chemistry|February 20, 2003
Factors Influencing texture retention of salt-free, acidified, red bell peppers during storageLisa M Papageorge, Roger F McFeeters, Henry P Fleming
Applied and Environmental Microbiology|April 27, 2002
Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactisDaniel P Dougherty, Frederick Breidt, Roger F McFeeters, et al.
Journal of Food Science|July 5, 2012
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilageSuzanne D Johanningsmeier, Wendy Franco, Ilenys Perez-Diaz, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Journal of Agricultural and Food Chemistry|April 28, 2006
Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill picklesKatherine Cleary, Roger F McFeeters
Journal of Food Science|May 25, 2010
Fermentation of cucumbers brined with calcium chloride instead of sodium chlorideRoger F McFeeters, Ilenys Pérez-Díaz
International Journal of Food Microbiology|September 2, 2015
Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbersSuzanne D Johanningsmeier, Roger F McFeeters
Journal of Food Science|May 4, 2011
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)Suzanne D Johanningsmeier, Roger F McFeeters
Food Microbiology|May 14, 2013
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentationsSuzanne D Johanningsmeier, Roger F McFeeters
Journal of Food Protection|November 30, 2007
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees CFred Breidt, Janet Hayes, Roger F McFeeters
Journal of Agricultural and Food Chemistry|August 9, 2002
Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysisCheryl Palma-Harris, Roger F McFeeters, Henry P Fleming
Journal of Agricultural and Food Chemistry|February 20, 2003
Factors Influencing texture retention of salt-free, acidified, red bell peppers during storageLisa M Papageorge, Roger F McFeeters, Henry P Fleming
Applied and Environmental Microbiology|April 27, 2002
Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactisDaniel P Dougherty, Frederick Breidt, Roger F McFeeters, et al.
Journal of Food Science|July 5, 2012
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilageSuzanne D Johanningsmeier, Wendy Franco, Ilenys Perez-Diaz, et al.
Pageof 2